Grilled Chicken Breast with Crunchy Quinoa and Kale Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Quinoa and Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa and Kale Salad

Lemon-marinated chicken breast grilled until juicy, served over a bed of massaged kale and fluffy quinoa with toasted almonds for a satisfying crunch.

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NUTRITION

430kcal
Protein
39.7g
Fat
17.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Chicken Breast

1/2 cup cooked Quinoa

2 cups chopped Kale

1 tablespoon slivered Almonds

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, and Dijon mustard in a small bowl to create the dressing.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 3

    Place the chopped kale in a large bowl with the remaining olive oil and a pinch of salt, massaging with your hands until the leaves are tender.

  • 4

    Toss the cooked quinoa and toasted slivered almonds into the kale until well combined.

  • 5

    Slice the grilled chicken and place it atop the kale and quinoa salad, then drizzle with the prepared lemon-dijon dressing.

Grilled Chicken Breast with Crunchy Quinoa and Kale Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Quinoa and Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa and Kale Salad

Lemon-marinated chicken breast grilled until juicy, served over a bed of massaged kale and fluffy quinoa with toasted almonds for a satisfying crunch.

NUTRITION

430kcal
Protein
39.7g
Fat
17.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Chicken Breast

1/2 cup cooked Quinoa

2 cups chopped Kale

1 tablespoon slivered Almonds

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk together lemon juice, half the olive oil, and Dijon mustard in a small bowl to create the dressing.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 3

    Place the chopped kale in a large bowl with the remaining olive oil and a pinch of salt, massaging with your hands until the leaves are tender.

  • 4

    Toss the cooked quinoa and toasted slivered almonds into the kale until well combined.

  • 5

    Slice the grilled chicken and place it atop the kale and quinoa salad, then drizzle with the prepared lemon-dijon dressing.